Presented by True Aussie Lamb
Tangy goat cheese and mustard help the crunchy crust of panko crumbs cling to this garlic-and-rosemary-studded roast lamb. If your panko isn’t quite as golden-brown as you’d like it once the lamb is fully cooked, you can put it under the broiler (on the lower rack) for a minute or two, keeping a close watch so that it doesn’t burn.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Too bad this is not a recipe for good old American lamb! Why is that so difficult to find at U.S. grocery stores?
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?